Development of the complex bakery improver "Fresh KSB +" for the freshnes extension of bakery products
The article considers the development of a complex bakery improver "KSB Freshness +", which includes whey protein dry concentrate "KSB-UV-65" as a functional basis. Active part is the enzyme Novamyl 1500 MG, dry wheat gluten, apple pectin, maltodextrin, lecithin, ascorbic acid. T...
Main Authors: | Tetyana Vasylchenko, Olena Bilyk, Yulia Bondarenko, Аnna Hryshchenko |
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Format: | Article |
Language: | English |
Published: |
PC Technology Center
2018-08-01
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Series: | ScienceRise |
Online Access: | http://journals.uran.ua/sciencerise/article/view/140256 |
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